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Rainbow Veggie Chicken Salad in Thai Peanut Dressing



  • 1 package of shredded cabbage blend (napa cabbage, red cabbage, carrot)

  • 1 red bell pepper

  • 3 Tbsp cilantro, chopped

  • 2 Tbsp cashews

Honey Garlic Chicken

  • 2 large chicken breasts

  • 1 teaspoon garlic powder

  • 1 Tbsp olive oil

  • 2 garlic cloves, minced

  • 2 Tbsp manuka honey

  • 1 Tbsp rice vinegar

  • 1 Tbsp coconut aminos or soy sauce

  • 2 Tbsp water

  • Fresh herbs, for garnish

  • Salt

  • Pepper


  1. Slice the chicken breasts in half, making 4 thin chicken breasts.

  2. Season chicken with salt, pepper, and garlic powder on both sides. Set aside.

  3. Place a large pan on medium heat. Once warm, add the olive oil.

  4. Once the oil is hot but not smokey, add the chicken. Sear the chicken on both sides until they are fully cooked through, but not yet crispy. Do this with all 4 pieces.

  5. Remove the chicken from heat and set aside until needed.

  6. Add the minced garlic to the pan and stir for about 30 seconds. Add the honey, vinegar, coconut aminos or soy sauce, and water.

  7. Add the chicken breast and increase the heat to medium-high for about 3-5 minutes.

  8. Remove from the heat. Shred 1 cup of chicken for the salad.

  9. For the salad, slice the bell pepper into thin matchsticks. Chop the cilantro leaves and cashews.

  10. In a large salad bowl add all of the salad ingredients. Drizzle over the Thai Peanut Dressing (recipe below) and toss until well combined.

Thai Peanut Dressing


  • ⅓ cup smooth peanut butter

  • 1 TBSP tamari, soy sauce or liquid aminos

  • 1 TSP rice vinegar

  • Juice from ¼ lime (can add more to taste)

  • 1 TSP honey

  • filtered water


Blend all ingredients and enjoy!

Note: Add water to thin out the dressing as desired.


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